Lemon Herb Grilled Chicken & Zucchini with Feta
Succulent boneless chicken breasts and tender zucchini strips, marinated in a vibrant lemon-herb blend, grilled to perfection, and topped with salty crumbled feta cheese for a fresh and flavorful main course.
Ingredients
- •1.5 lb boneless, skinless chicken breasts
- •1 large fresh lemon, zested and juiced
- •3 garlic cloves, minced
- •1 tablespoon fresh rosemary, chopped
- •1 tablespoon fresh oregano, chopped
- •1 teaspoon fresh thyme, chopped
- •0.25 cup olive oil
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •3 medium zucchini, trimmed and sliced lengthwise into 1/4-inch thick planks
- •2 tablespoon olive oil
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.5 cup feta cheese, crumbled
- • for garnish fresh parsley, chopped
Instructions
- 1.
Prepare the chicken marinade: In a medium bowl, combine the lemon zest, lemon juice, minced garlic, chopped rosemary, oregano, thyme, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk well to combine.
- 2.
Marinate the chicken: Pat the chicken breasts dry with paper towels. Place them in the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours. Do not marinate longer than 2 hours as the lemon juice can begin to break down the chicken texture.
- 3.
Prepare the zucchini: While the chicken marinates, slice the zucchini lengthwise into approximately 1/4-inch thick planks. In a separate bowl, toss the zucchini slices with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- 4.
Preheat the grill: Preheat your outdoor grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush and lightly oil them to prevent sticking.
- 5.
Grill the chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer and the chicken is cooked through with nice grill marks. Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes before slicing.
- 6.
Grill the zucchini: While the chicken is resting, place the seasoned zucchini planks on the grill. Cook for 3-4 minutes per side, or until tender-crisp with visible grill marks. Be careful not to overcook, as zucchini can become mushy.
- 7.
Assemble and serve: Slice the rested chicken breasts into desired portions or strips. Arrange the grilled chicken and zucchini on a serving platter. Generously sprinkle the crumbled feta cheese over the chicken and zucchini. Garnish with fresh chopped parsley, if desired. Serve immediately.
Tips
- 💡For best results, use fresh herbs as they provide a more vibrant flavor than dried herbs for this dish.
- 💡Do not overcrowd the grill when cooking the chicken or zucchini. Cook in batches if necessary to ensure even cooking and good grill marks.
- 💡Allowing the chicken to rest after grilling is crucial for juicy results, as it allows the juices to redistribute throughout the meat.
- 💡Adjust grilling times based on the thickness of your chicken breasts and the actual heat of your grill. Always use a meat thermometer to ensure chicken is cooked to a safe internal temperature.
- 💡If you don't have an outdoor grill, you can use a grill pan on your stovetop or bake the chicken and zucchini in the oven at 400°F (200°C) until cooked through.
Recipe from TheCookbook.ai
Created by Basil Roux